CN105192592A - Laba beans with function of reducing blood glucose and processing method thereof - Google Patents
Laba beans with function of reducing blood glucose and processing method thereof Download PDFInfo
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- CN105192592A CN105192592A CN201510476531.2A CN201510476531A CN105192592A CN 105192592 A CN105192592 A CN 105192592A CN 201510476531 A CN201510476531 A CN 201510476531A CN 105192592 A CN105192592 A CN 105192592A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 21
- 239000008280 blood Substances 0.000 title claims abstract description 13
- 210000004369 blood Anatomy 0.000 title claims abstract description 12
- 230000001603 reducing effect Effects 0.000 title abstract description 5
- 238000003672 processing method Methods 0.000 title abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title abstract 4
- 239000008103 glucose Substances 0.000 title abstract 4
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 241000193744 Bacillus amyloliquefaciens Species 0.000 claims abstract description 17
- 239000007787 solid Substances 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000021395 porridge Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000001580 bacterial effect Effects 0.000 claims description 13
- 239000002054 inoculum Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000011159 matrix material Substances 0.000 claims description 10
- 210000001217 buttock Anatomy 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 230000006378 damage Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 239000000758 substrate Substances 0.000 claims 3
- 241000894006 Bacteria Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 235000013557 nattō Nutrition 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 230000003068 static effect Effects 0.000 claims 1
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 206010012601 diabetes mellitus Diseases 0.000 description 9
- 238000000034 method Methods 0.000 description 5
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 3
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 102000003886 Glycoproteins Human genes 0.000 description 2
- 108090000288 Glycoproteins Proteins 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 230000027455 binding Effects 0.000 description 2
- 238000009739 binding Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229940122069 Glycosidase inhibitor Drugs 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 108091034117 Oligonucleotide Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000009137 competitive binding Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000009207 exercise therapy Methods 0.000 description 1
- 239000003316 glycosidase inhibitor Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 150000003053 piperidines Chemical class 0.000 description 1
- 239000000837 restrainer Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of microorganism application. The key points of the invention are as follows: soybeans are used as a raw material, and solid fermentation is carried out on the soybeans through high-yield 1-deoxynojirimycin (DNJ) strains with the function of reducing blood glucose, so that a novel Laba bean food with the function of reducing blood glucose is developed. The invention further provides a processing method for the novel Laba bean food with the function of reducing blood glucose. The used strains are bacillus amyloliquefaciens LX-12 and the preservation number of the bacillus amyloliquefaciens LX-12 is CCTCC No.M2015234.
Description
Technical field
The present invention relates to by utilizing wild buttocks mould (DNJ) superior strain of the 1-deoxidation with function of blood sugar reduction to carry out fermented soybean, preparing a kind of high yield DNJ food---beans used in laba porridge, belongs to food production manufacture field.
Background technology
The wild buttocks of 1-deoxidation mould (being called for short DNJ) and derivative thereof are a kind of piperidines polyhydroxylated alkaloids, highly stable compound can be formed with glycosidase, and will far away higher than the binding ability of sugar with enzyme with the binding ability of glycosidase, therefore DNJ can be used as a kind of competitive glycosidase inhibitor.When in alimentary canal or glycoprotein process, glycosidase can by polyhydroxylated alkaloid competitive bindings such as 1-DNJs, carbohydrate in alimentary canal is absorbed obstacle occurs, and the synthesis of glycoprotein oligonucleotide chain occurs abnormal, thus present can suppress that blood sugar raises, antitumor, antiviral, reducing blood lipid, hypotensive, anti-oxidant, a series of BA (Chen Hua, 2013) such as delay senility.
Along with diabetes globalization and youthization, the treatment of diabetes has become medical circle stubborn problem.The display of nearest diabetes epidemiologic data, in state-owned 1.14 hundred million diabetics, within more than 18 years old, diabetes prevalence is up to 11.6%, and China has become the diabetes big country that beats the world.Though the medicament categories for the treatment of diabetes is various, but can base oneself upon clinical very few for a long time, DNJ and derivative thereof, as efficient alpha-glucosidase restrainer, have been widely used in the exploitation for the treatment of diabetes medicament, the zero injury biological products for treating diabetes that natural DNJ generally acknowledges especially.
Tradition beans used in laba porridge take soya bean as raw material, in twelfth month through simply salted, has the work efficiency of appetite-stimulating indigestion-relieving, and in its finished product, bacterial species is assorted and many, but DNJ is extremely low.By fermenting to soya bean with the bacterial isolates of high yield DNJ, developing a kind of novel beans used in laba porridge, making it contain abundant DNJ.By eating this product for a long time, and in conjunction with exercise therapy, good result for the treatment of is reached to diabetes mellitus patient.
Summary of the invention
The present invention seeks to be that the raw material method of undergoing microbial fermentation prepares a kind of hypoglycemic functional health-care food with soybean.
Bacterial strain uses therefor LX-12 be bacillus amyloliquefaciens (
bacillusamyloliquefaciens), this bacterial strain is preserved in the China typical culture collection center being positioned at Wuhan City, Hubei Province Wuhan University, preserving number on April 15th, 2015: CCTCCNO:M2015234.
The object of the invention is to be realized by following scheme:
High yield DNJ bacterial strain solid fermentation
Step 1: soybean material prepares:
Soybean is put at soaking 8 ~ 16h or 80-100 DEG C at water 10-30 DEG C of 3-4 times of quality and soak 2 ~ 6h, outwell superfluous water, then 121 DEG C, 0.1MPa autoclaving 30min obtains culture matrix.
Step 2: prepared by bacterial classification:
By glycerine pipe preserve bacillus amyloliquefaciens LX-12 bacterial strain under 30-40 DEG C, 120-240r/min with LB solid medium (peptone 10g, dusty yeast 5g, sodium chloride 10g, agar powder 20g, pH7.0 ~ 7.2, water 1000mL, 121 DEG C, 0.1MPa autoclaving 30min) bring back to life; Bring back to life bacterial strain LB fluid nutrient medium (peptone 10g, dusty yeast 5g, sodium chloride 10g, pH7.0 ~ 7.2, water 1000mL, 121 DEG C, 0.1MPa autoclaving 30min), liquid amount 30mL/500mL triangular flask, 37 DEG C, 200r/min carries out expansion and cultivates 6-12h, obtained seed liquor.
The making of step 3 beans used in laba porridge
By above-mentioned gained seed liquor according to 2 ~ 10%(V/W) inoculum concentration access step 1 culture matrix in, stir and evenly mix, 37 DEG C of quiescent culture 2-4 days.Detect the content of DNJ in beans used in laba porridge (weight in wet base) at 100-500mg/kg.
The beans used in laba porridge obtained according to said method has hypoglycemic effect.
Accompanying drawing explanation
Fig. 1 is the wild buttocks of 1-deoxidation mould mark product first mass spectrometric figure;
Fig. 2 is the mould first mass spectrometric figure of the wild buttocks of fermentation supernatant 1-deoxidation;
Fig. 3 is the wild buttocks of 1-deoxidation mould mark product second order ms figure;
Fig. 4 is the mould second order ms figure of the wild buttocks of fermentation supernatant 1-deoxidation;
Fig. 5 is the wild buttocks of 1-deoxidation mould mark product liquid phase figure;
Fig. 6 is the mould liquid phase figure of the wild buttocks of fermentation supernatant 1-deoxidation.
Detailed description of the invention
Below in conjunction with instantiation, this method is further illustrated:
1, embodiment 1
This method comprises the following steps:
1. picking 1-2 ring thalline in the bacillus amyloliquefaciens LX-12 bacterial classification that inclined-plane is preserved or glycerine is frozen, (percentage by weight contains peptone, the yeast leaching powder of 0.5%, the sodium chloride of 1.0% of 1.0% to be inoculated into LB culture medium, regulate pH to 7.2-7.4,121 DEG C of autoclaving 20min) in, in 37 DEG C, 180r/min Shaking culture 9h, obtains primary seed solution;
2. inoculate primary seed solution with the inoculum concentration of 2% in liquid enlarging LB culture medium, in 37 DEG C, 180r/min Shaking culture 7h, obtains secondary seed solution;
3. soya bean is put into container, add 10 ~ 30 DEG C of cold water soak 12h of 4 times of weight, outwell unnecessary water, be sub-packed in culture vessel, thickness is that two-layer soya bean is thick, seals with sealed membrane, 121 DEG C, and 0.1MPa autoclaving 30min, obtains solid culture matrix;
4. in solid culture matrix, the inoculum concentration by 5% carries out inoculation bacillus amyloliquefaciens LX-12 secondary seed solution, fully mixes, and in 37 DEG C of heat and moisture preserving standing for fermentation, after fermentation 48h, obtains fermented product;
5. above-mentioned fermented product is and is rich in DNJ, has the beans used in laba porridge of function of blood sugar reduction, and the concrete content of its DNJ is in table 1.
2, embodiment 2
According to embodiment 1, the present embodiment adopts the water temperature of soaking soya bean to be 80 ~ 100 DEG C.Wherein 3. soya bean is put into container by step, add 4 times of weight, temperature 80 ~ 100 DEG C water for soak 4h, outwell unnecessary water, be sub-packed in culture vessel, thickness is that two-layer soya bean is thick, seals with sealed membrane, 121 DEG C, 0.1MPa autoclaving 30min, obtains solid culture matrix.
3, embodiment 3
According to embodiment 1, wherein step is 4. in solid culture matrix, and the inoculum concentration by 5% carries out inoculation bacillus amyloliquefaciens LX-12 secondary seed solution, fully mixes, and in 37 DEG C of heat and moisture preserving fermentations, turns over sample 1 time every 12h, after fermentation 48h, obtains fermented product.
4, embodiment 4
According to embodiment 1, wherein step is 4. in solid culture matrix, and the inoculum concentration by 5% carries out inoculation bacillus amyloliquefaciens LX-12 secondary seed solution, fully mixes, and in 37 DEG C of heat and moisture preserving standing for fermentation, detects DNJ content every 12h sampling.
5, embodiment 5
According to embodiment 1, wherein step is 4. in solid culture matrix, carries out inoculation bacillus amyloliquefaciens LX-12 secondary seed solution respectively by the inoculum concentration of 1,3,5,7,10%, abundant mixing, in 37 DEG C of heat and moisture preserving standing for fermentation, after fermentation 48h, obtain fermented product.
6, embodiment 6
According to embodiment 1, wherein step is 4. in solid culture matrix, and the inoculum concentration by 5% carries out inoculation bacillus amyloliquefaciens LX-12 secondary seed solution, abundant mixing, be placed in 30,34,37,40 DEG C of heat and moisture preserving standing for fermentation respectively, after fermentation 48h, obtain fermented product.
DNJ component content in the different embodiment of table 1
| Embodiment | 1 | 2 | 3 |
| DNJ(g/L) | 339.4 | 345.2 | 349.2 |
DNJ component content in table 2 embodiment 4
| Inoculation time (h) | 12 | 24 | 36 | 48 | 60 | 72 |
| DNJ(g/L) | 25.7 | 47.3 | 298.4 | 342.7 | 343.5 | 344.1 |
DNJ component content in table 3 embodiment 5
| Inoculum concentration | 1% | 3% | 5% | 7% | 10% |
| DNJ(g/L) | 98.7 | 223.3 | 342.7 | 339.5 | 327.4 |
DNJ component content in table 4 embodiment 6
| Cultivation temperature (DEG C) | 30 | 34 | 37 | 40 |
| DNJ (g/L) | 98.7 | 223.3 | 342.7 | 339.5 |
Jun An bio tech ltd, <110> Wuhan
The beans used in laba porridge of a <120> tool function of blood sugar reduction and processing method thereof
<130>2015
<160>1
<170>PatentInversion3.3
<210>1
<211>1434
<212>DNA
<213> bacillus amyloliquefaciens (
bacillusamyloliquefaciens)
<400>1
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taataccggatggttgtctgaaccgcatggttcagacataaaaggtggcttcggctacca180
cttacagatggacccgcggcgcattagctagttggtgaggtaacggctcaccaaggcgac240
gatgcgtagccgacctgagagggtgatcggccacactgggactgagacacggcccagact300
cctacgggaggcagcagtagggaatcttccgcaatggacgaaagtctgacggagcaacgc360
cgcgtgagtgatgaaggttttcggatcgtaaagctctgttgttagggaagaacaagtgcc420
gttcaaatagggcggcaccttgacggtacctaaccagaaagccacggctaactacgtgcc480
agcagccgcggtaatacgtaggtggcaagcgttgtccggaattattgggcgtaaagggct540
cgcaggcggtttcttaagtctgatgtgaaagcccccggctcaaccggggagggtcattgg600
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ggagcgaaagcgtggggagcgaacaggattagataccctggtagtccacgccgtaaacga780
tgagtgctaagtgttagggggtttccgccccttagtgctgcagctaacgcattaagcact840
ccgcctggggagtacggtcgcaagactgaaactcaaaggaattgacgggggcccgcacaa900
gcggggaagcatgtggtttaattcgaagcaacgcgaagaaccttaccagggcttgacatc960
ctctgacaatcctagagataggacgtccccttcgggggcagagtgacaggtggtgcatgg1020
ttgtcgtcagctcgtgtcgtgagatgttgggttaagtcccgcaacgagcgcaacccttga1080
tcttagttgccagcattcagttgggcactctaaggtgactgccggtgacaaaccggagga1140
aggtggggatgacgtcaaatcatcatgccccttatgacctgggctacacacgtgctacaa1200
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tttgtaacacccgaagtcggtgaggtaacctttatggagccagccgccgaaggt1434
Claims (7)
1. a making for the hypoglycemic functional food-beans used in laba porridge of tool, adopt fermentation strain to be: bacillus amyloliquefaciens (
bacillusamyloliquefaciens) LX-12, deposit number is CCTCCNO:M2015234.
2. the making of functional food-beans used in laba porridge according to claim 1, it is characterized in that: the bacillus amyloliquefaciens LX-12 bacterial strain producing the wild buttocks of tool function of blood sugar reduction material 1-deoxidation mould (being called for short DNJ) with a plant height, take soybean to be that raw material forms through pure-blood ferment.
3. a preparation method for tool function of blood sugar reduction food-beans used in laba porridge, is characterized in that, comprise the following steps:
1) being connected on by bacillus amyloliquefaciens LX-12 bacterial strain described in claim 1 on LB fluid nutrient medium is positioned in sterile tube after 37 DEG C of cultivation 12h ,-80 DEG C of freezings;
2) seed liquor is prepared;
3) soya bean class fermentation substrate is prepared;
4) fermented and cultured: according to the inoculum concentration of 3%-10% (v/w), adds seed liquor in soya bean fermentation substrate and mixes, 31-37 DEG C of static gas wave refrigerator 24 ~ 72h, obtains natto food.
4. the making of beans used in laba porridge according to claim 2, is characterized in that, described beans fermentation substrate preparation method comprises the following steps:
Soybean material is selected: remove the bean or pea going bad, go rotten, damage by worms, remove wherein foreign material, wash;
Soak: soak 2 ~ 6h at soaking 8 ~ 16h or 80-100 DEG C at soybean being put into 10 ~ 30 DEG C, the water of 3 ~ 6 times of quality, outwell superfluous water, make bean or pea initial water content be 60 ~ 80%;
Packing: bean or pea are sub-packed in culture vessel, thickness is that two-layer soya bean is thick, seals with sealed membrane;
Boiling: by point bean or pea installed in 121 DEG C, 0.1MPa autoclaving 30min, obtains solid culture matrix.
5. the making of beans used in laba porridge according to claim 2, is characterized in that, described seed liquor preparation method comprises the following steps:
Prepared by bacterial classification: glycerine pipe is preserved bacterial strain and is lining LB solid medium (peptone 10g, dusty yeast 5g, sodium chloride 10g, agar powder 20g, pH7.0 ~ 7.2, water 1000mL, 121 DEG C, 0.1MPa autoclaving 30min), cultivate 8 ~ 12h for 30-40 DEG C, occur free single bacterium colony;
By single colony inoculation in LB fluid nutrient medium (peptone 10g, dusty yeast 5g, sodium chloride 10g, pH7.0 ~ 7.2, water 1000mL, 121 DEG C, 0.1MPa autoclaving 30min), liquid amount 30mL/250mL triangular flask, 37 DEG C, 180r/min carries out expansion cultivation 8 ~ 10h, obtained primary seed solution;
With the inoculum concentration inoculation primary seed solution of 1 ~ 4% in liquid enlarging LB culture medium, in 37 DEG C, 180r/min Shaking culture 6 ~ 9h, obtains secondary seed solution.
6. the making of beans used in laba porridge according to claim 2, is characterized in that: by secondary seed solution according to 2 ~ 10%(V/W) inoculum concentration access cultivation mechanism in, fully mix, 37 DEG C of quiescent culture 24 ~ 72h.
7. the making of the beans used in laba porridge according to claim 3-5, is characterized in that: detect the content of DNJ in beans used in laba porridge at 100-500mg/L.
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| CN108373985B (en) * | 2018-04-25 | 2021-03-05 | 华中农业大学 | Bacillus amyloliquefaciens engineering bacterium for degrading caffeine and application thereof |
| CN110218663A (en) * | 2019-04-08 | 2019-09-10 | 湖州老恒和酒业有限公司 | The bacillus amyloliquefaciens Q4 bacterial strain of high yield alpha-glucosidase inhibitor and functional yellow rice wine and preparation method |
| CN110218663B (en) * | 2019-04-08 | 2021-04-06 | 湖州老恒和酒业有限公司 | Bacillus amyloliquefaciens Q4 strain for high yield of alpha-glycosidase inhibitor, functional yellow wine and preparation method |
| CN110747156A (en) * | 2019-11-16 | 2020-02-04 | 湖北大学 | Application of knock-out bacillus amyloliquefaciens nanR gene in improvement of yield of 1-deoxynojirimycin |
| CN110747156B (en) * | 2019-11-16 | 2021-03-30 | 湖北大学 | Application of knock-out bacillus amyloliquefaciens nanR gene in improvement of yield of 1-deoxynojirimycin |
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